Cauliflower Anchovy And Olive Salad Food

CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
• Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
• Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.

WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE

Steps:

• Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
• Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
• Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
• Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
• Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES

Steps:

• Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
• Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
• In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
• Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
• Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
• To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

CAULIFLOWER, ANCHOVY AND OLIVE SALAD

Steps:

• Boil, steam or microwave cauliflower until tender (about 3 minutes).
• Drain, rinse under cold water, drain well.
• Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
• DRESSING: Combine all ingredients in a jar, and shake well.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS

Steps:

• In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
• Make vinaigrette:
• In a blender blend vinaigrette ingredients until combined well.
• Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.